TY  - JOUR
T1  - Antibacterial Activity of Oleoresin from Aguaribay (<I>Schinus molle</I> L.)
AU - , E.V. Padin AU - , G.N. Pose AU - , M.L. Pollio 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 5
EP  - 8
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.5.8
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.5.8
KW  - Spices
KW  -aguaribay
KW  -oleoresin
KW  -antibacterial effect
AB  - In this study the oleoresin extracted from Aguaribay (<I>Schinus molle</I> L.) berries using ethanol is tested for antibacterial activity. The screening of <I>Salmonella enteriditis</I>,<I> Staphylococcus aureus</I>,<I> E. coli</I>,<I> B. cereus </I>and <I>Bacillus subtilisby</I> using the paper disk agar diffusion method revealed that bacterial growth is inhibited at the analysed concentrations (2, 3 and 4 mg mL<SUP>-1</SUP> ).The minimal bactericidal concentration (MBC) was determined by the tube dilution test. The MBC value for <I>Listeria monocytogenes</I> was determined at  2 mg mL<SUP>-1</SUP>, for <I>Staphylococcus aureus</I>,<I> Bacillus cereus </I>and <I>Escherichia coli </I>at 15 mg mL<SUP>-1</SUP> and for <I>Escherichia coli </I>O 157:H7, <I>Salmonella enteriditis</I>,<I> Pseudomona aeruginosa </I>and<I> Klebsiella pneumoniae</I> at 14 mg mL<SUP>-1</SUP>. These concentrations produced 100% growth inhibition. The storage effect was studied at 4 and 25&deg;C for 30 days, the temperature effect at 40, 60 and 80&deg;C and the inoculum density effect on <I>S. enteriditis</I> and <I>S. aureus</I> growth. A 15 mg mL<SUP>-1</SUP> concentration and an inoculum density were used applying 0,1 0, 2 0, 3 and 0,4 mL of a culture over night. For both species, a 100% of growth inhibition was produced.
ER  -